INGREDIENTS
| 20 | oz | canned chick-peas (one can) |
| 13 | oz | canned tuna fish (two cans) |
| 4 | scallions,white parts only,minced | |
| 1 | T | minced celery |
| 1/2 | cup | olive oil |
| 4 | T | fresh lemon juice |
| 1/4 | cup | chopped fresh parsley |
| 1 | T | chopped fresh dill |
| 1 /2 | t | salt |
| 1 /2 | t | pepper |
| 2 | t | minced garlic |
| 1 / 4 | t | dry mustard |
PROCEDURE
Drain chick-peas and tuna. Mix together with chopped vegetables. In a screw-top jar, combine dressing ingredients and shake well. Pour dressing over chick-pea/tuna mixture and stir well. Chill for several hours for the flavours to blend.
Yield: 4 to 6 servings
From: The Recipe Club of St. Paul’s Greek Orthodox Cathedral The Complete Book of GREEK COOKING